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A sliced loaf of gluten-free, healthy pumpkin bread on a piece of wood.
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Coconut Flour Pumpkin Bread with Crumb Topping

** THIS RECIPE WAS REVISED ON 1/11/17. ** A coconut flour pumpkin bread recipe that is refined sugar free, gluten free, dairy free, grain free and paleo.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 228 kcal
London Brazil

Ingredients

Pumpkin Bread:

  • ½ c maple syrup pure, at room temperature
  • ½ c coconut oil melted
  • 4 large eggs room temperature
  • ¾ c pumpkin puree
  • 1 ½ tsp vanilla
  • ¾ c coconut flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 1½ tsp cinnamon
  • 1 tsp pumpkin pie spice

Crumb Topping:

  • 3 tbsp coconut sugar
  • 2 tbsp coconut flour
  • 2 tbsp coconut oil melted
  • ½ tsp cinnamon
  • 3 tbsp walnuts finely chopped

Instructions

For the Pumpkin Bread:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine maple syrup, oil, and eggs. Mix by hand until just combined.
  3. Add pumpkin puree and vanilla and mix until incorporated.
  4. In a separate, medium-sized bowl combine coconut flour, soda, powder, cinnamon and pumpkin pie spice.
  5. Add dry ingredients into pumpkin puree mixture and stir by hand. Mix until all ingredients are just incorporated, making sure not to overmix.
  6. Line a 9 x 5 inch loaf pan with parchment paper on the bottom and spritz with non-stick cooking spray. Fill pan with pumpkin bread batter.

For the Crumb Topping:

  1. In a medium-sized bowl combine coconut sugar, flour, oil and cinnamon. Using the back of a fork, cut in the sugar and flour into the coconut oil until it just starts to stick together. Add walnuts and continue to do this until mixture starts to clump together.
  2. Sprinkle crumb topping over the pumpkin bread batter. Press crumb topping lightly into the batter.
  3. Bake pumpkin bread in preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let bread cool for at least 30 minutes before cutting into it. Serve warm or at room temperature. Pumpkin bread tastes awesome toasted with a little butter!

Recipe Notes

**The bread will still be pretty moist (Pumpkin is SUPER moist!)  If you would like it a bit drier, cut a piece and either let it sit at room temp for a while or toast it.**

Nutrition Facts
Coconut Flour Pumpkin Bread with Crumb Topping
Amount Per Serving
Calories 228 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Cholesterol 62mg21%
Sodium 129mg6%
Potassium 116mg3%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 11g12%
Protein 3g6%
Vitamin A 2475IU50%
Vitamin C 0.7mg1%
Calcium 45mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.